Slow-Cooker Cornbread Dressing

• 4 1/2 cups cornbread crumbs
• 1 (16-ounce) package herb stuffing mix
• 2 (10 3/4-ounce) cans cream of chicken soup
• 2 (14-ounce) cans low-sodium chicken broth
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 4 large eggs
• 1 tablespoon rubbed sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter, cut up

1. Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.
2. Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker. Dot with butter. Cook, covered, on LOW 4 hours or until cooked through and set.
3. Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing mix. We also used 2 (5-ounce) packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans. The baked cornbread made 7 cups crumbs; just freeze the rest.

cornbread crumbs, herb stuffing mix, cream of chicken soup, chicken broth, onion, celery, eggs, sage, salt, pepper, butter

Taken from www.myrecipes.com/recipe/slow-cooker-cornbread-dressing (may not work)